- One 11- to 12-pound prime rib roast (5 ribs), chine bone removed
- 12 bay leaves
- 1/2 cup vodka
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground pepper
- Set the roast in a large roasting pan, fat side up. Using a sharp knife, make 12 shallow slits in the fat and insert the bay leaves. Rub the vodka, salt and pepper all over the roast and let stand at room temperature for 2 hours.
- Preheat the oven to 425°. Roast the meat in the lower third of the oven for 30 minutes. Reduce the oven temperature to 325° and continue to roast for about 1 3/4 hours longer, or until an instant-read thermometer inserted in the thickest part registers 120° for rare to medium-rare meat. Transfer the roast to a carving board, cover loosely with foil and let rest for 30 minutes.
- Set the roast on its side and run a long, sharp knife between the bones and the meat; remove the bones. Turn the roast right side up. Carve the roast into thick slices and transfer to plates. Pour any carving juices over the meat and serve at once.
A powerful, complex Italian Barolo will stand up to the richness of the beef.